Discussion in 'Poultry' started by elginplowboy, Jun 26, 2014.
Just finished up two chickens. No brine just rubbed.
resting now, will be a good lunch tomorrow.
Good looking birds.
nice looking birds!
Man o man! They sure know how to do chickens in Elgin!!
Those look great with no brine how long and what temp did you cook them at
A full smoker is a happy smoker
Nice looking birds, good job!
Thanks y'all. Here is my process. Unpackaged chicken and remove giblets and neck.
Pat dry with paper towels.
Let rest in fridge to air dry at least 24hr.
Turn on masterbuilt 30 to max temp 275. I completely close vent to help heat up.
Pull out of fridge and let sit at room temp while smoker is warming up. When smoker is preheated put chickens on and open vent 1/4 and add 1 cup hot water to water pan. Wait 30 minutes for temp to start recovering and open vent all the way and start pellet tray smoke. I use a micro torch and heat gun to get it started. Let it burn 2 minutes then blow out and stick in smoker. Temp is left at 275 but mine always finishes before getting to that point. Smoke ends up being two hours with avg temp of 225 to 250. Total cook time averages around 3 to 3.5 hours. I pull when breast is around 170. Let rest at least 30 min before carving.